Introduction
There’s something undeniably comforting about a warm, creamy dish of smothered chicken and rice. This irresistible recipe brings together succulent chicken breasts nestled in a bed of flavorful rice, all topped with melted cheddar cheese. Perfect for family gatherings or cozy weeknight dinners, this dish promises to satisfy, leaving everyone asking for seconds.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Directions and Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Season the chicken breasts with paprika, salt, and pepper. Place them in the skillet and sear for about 4-5 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth and bring to a simmer.
- Stir in the uncooked rice, heavy cream, and dried thyme. Mix well.
- Return the seared chicken to the skillet, nestling it into the rice mixture.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
- Bake for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
- Remove from the oven and sprinkle shredded cheddar cheese over the top.
- Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes or Tips
- Feel free to customize the recipe by adding your favorite vegetables, such as bell peppers or spinach.
- For extra flavor, marinate the chicken in the spices for a few hours before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Cooking Techniques
This recipe blends stovetop and oven techniques, allowing for a rich flavor profile while ensuring a perfectly cooked dish. The initial searing locks in moisture, while baking ensures that the rice absorbs all the savory broth.
FAQ
- Can I use brown rice instead of white rice? Yes, but you may need to adjust the cooking time and add extra liquid.
- Is there a vegetarian option for this dish? You can substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
- What can I serve with smothered chicken and rice? A side of steamed vegetables or a fresh garden salad pairs nicely.
Conclusion
This Best Smothered Chicken and Rice recipe is bound to become a staple in your dinner rotation. With its creamy texture and cheesy top, it’s not just a meal—it’s a warm embrace on a plate, perfect for sharing with loved ones. Enjoy every bite!